Classic Braised Taiwanese Beef Noodle Soup

Prep

1. 1Blanch beef shank and bones in boiling water 3–5 minutes to remove impurities, then drain and rinse under warm water.
2. 2Toast sichuan peppercorns in a dry pan until fragrant, then lightly crush; set aside with star anise.
3. 3Peel and slice ginger, smash garlic, and separate scallion whites from greens; rinse and chop pickled mustard greens if needed.
4. 4If using fresh noodles, portion them now; if dried, have water ready to cook them later per package instructions.

Braising

1. 1Heat oil in a large heavy pot over medium-high heat. Brown beef pieces in batches until well-seared on all sides, then remove and set aside.
2. 2Lower heat to medium, add a little more oil if needed and sauté ginger, garlic and scallion whites until aromatic, about 1–2 minutes.
3. 3Add dark soy sauce, light soy sauce and rock sugar, stir to combine and briefly caramelize the aromatics for 1 minute.
4. 4Return beef and bones to the pot, add star anise, crushed sichuan peppercorns and pour in water or stock to cover the meat by about 2–3 cm.
5. 5Bring to a boil, then reduce to a low simmer, cover partially and braise gently for 2.5–3 hours until beef is fork-tender, skimming foam occasionally.
6. 6Uncover for the last 20–30 minutes to concentrate flavors if needed, then adjust seasoning with salt and a splash of light soy to taste.
7. 7Strain or skim solids as desired, reserve the broth and keep beef warm in the liquid until serving.

Assembly

1. 1Cook wheat noodles according to package instructions until chewy but tender; drain and briefly rinse under hot water to remove surface starch.
2. 2Reheat strained broth to a gentle simmer and taste for final seasoning adjustments.
3. 3Divide noodles among bowls, top with slices or chunks of braised beef, ladle hot broth over, and add a spoonful of pickled mustard greens.
4. 4Garnish with chopped scallion greens and optional chili oil or blanched greens; serve immediately while hot.